Phenolic, apparent antioxidant and nutritional composition of quinoa ( Chenopodium quinoa Willd.) seeds

Modest improvement in CVD risk markers in older adults following quinoa (Chenopodium quinoa Willd.) consumption: a randomized-controlled crossover study with a novel food product

(2020) L. Kirsty Pourshahidi et al.   EUROPEAN JOURNAL OF NUTRITION

Pseudocereal grains: Nutritional value, health benefits and current applications for the development of gluten-free foods

(2020) Cristina Martínez-Villaluenga et al.   FOOD AND CHEMICAL TOXICOLOGY

Variations of Saponins, Minerals and Total Phenolic Compounds Due to Processing and Cooking of Quinoa (Chenopodium quinoa Willd.) Seeds

(2020) Manal Mhada et al.   Foods

The effects of quinoa seed supplementation on cardiovascular risk factors: A systematic review and meta‐analysis of controlled clinical trials

(2020) Jahangir Karimian et al.   PHYTOTHERAPY RESEARCH

Effects of Quinoa (Chenopodium quinoa Willd.) Consumption on Markers of CVD Risk

(2018) Liangkui Li et al.   Nutrients

Quinoa – a rewiev

(2018) M. Jancurová et al.   CZECH JOURNAL OF FOOD SCIENCES

Nutritional and biological value of quinoa ( Chenopodium quinoa Willd.)

(2017) Rubén Vilcacundo et al.   Current Opinion in Food Science

Sensory characterisation of gluten-free bread with addition of quinoa, amaranth flour and sweeteners as an alternative for coeliac patients

(2016) Natália Manzatti Machado Alencar et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY

Effect of quinoa flour on gluten-free bread batter rheology and bread quality

(2016) Gulsum M. Turkut et al.   JOURNAL OF CEREAL SCIENCE

Quinoa: Nutritional, functional, and antinutritional aspects

(2015) Antonio Manoel Maradini Filho et al.   CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION

Characterisation of phenolics, betanins and antioxidant activities in seeds of three Chenopodium quinoa Willd. genotypes

(2015) Yao Tang et al.   FOOD CHEMISTRY

Physical features, phenolic compounds, betalains and total antioxidant capacity of coloured quinoa seeds (Chenopodium quinoa Willd.) from Peruvian Altiplano

(2015) Fatima Abderrahim et al.   FOOD CHEMISTRY

Effect of pseudo cereal flours on some physical, chemical and sensory properties of bread

(2015) Nermin Bilgiçli et al.   JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE

Influence of pearling process on phenolic and saponin content in quinoa (Chenopodium quinoa Willd)

(2014) Ana Maria Gómez-Caravaca et al.   FOOD CHEMISTRY

The HEALTHGRAIN definition of ‘whole grain’

(2014) Jan Willem van der Kamp et al.   Food & Nutrition Research

Genetic diversity and comparison of physicochemical and nutritional characteristics of six quinoa (Chenopodium quinoa willd.) genotypes cultivated in Chile

(2013) Margarita Miranda et al.   Food Science and Technology

Metabolic parameters of postmenopausal women after quinoa or corn flakes intake – a prospective and double-blind study

(2013) Flávia Giolo De Carvalho et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCES AND NUTRITION

Nutritional properties and ultra-structure of commercial gluten free flours from different botanical sources compared to wheat flours

(2012) Anna-Sophie Hager et al.   JOURNAL OF CEREAL SCIENCE

Quinoa (Chenopodium quinoa, Willd.) as a source of dietary fiber and other functional components

(2011) Ritva Ann-Mari Repo-Carrasco-Valencia et al.   Food Science and Technology

Databases on Food Phytochemicals and Their Health-Promoting Effects

(2011) Augustin Scalbert et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Simultaneous Determination of Phenolic Compounds and Saponins in Quinoa (Chenopodium quinoaWilld) by a Liquid Chromatography–Diode Array Detection–Electrospray Ionization–Time-of-Flight Mass Spectrometry Methodology

(2011) Ana María Gómez-Caravaca et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Agronomical and nutritional evaluation of quinoa seeds (Chenopodium quinoa Willd.) as an ingredient in bread formulations

(2011) Radmila Stikic et al.   JOURNAL OF CEREAL SCIENCE

Total phenolic and total flavonoid content, antioxidant activity and sensory evaluation of pseudocereal breads

(2011) Joanna Chlopicka et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Total phenolic content and antioxidant capacity of extracts obtained from six important fruit residues

(2010) Neha Babbar et al.   FOOD RESEARCH INTERNATIONAL

Nutrition facts and functional potential of quinoa (Chenopodium quinoa willd.), an ancient Andean grain: a review

(2010) Antonio Vega-Gálvez et al.   JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE

Flavonoids and other phenolic compounds in Andean indigenous grains: Quinoa (Chenopodium quinoa), kañiwa (Chenopodium pallidicaule) and kiwicha (Amaranthus caudatus)

(2009) Ritva Repo-Carrasco-Valencia et al.   FOOD CHEMISTRY

Nutritive value and chemical composition of pseudocereals as gluten-free ingredients

(2009) L. Alvarez-Jubete et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCES AND NUTRITION

Antioxidant compound contents and antioxidant activity before and after cooking in sweet and bitter Chenopodium quinoa seeds

(2009) Irene Dini et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Distribution of phenolic compounds in the graded flours milled from whole buckwheat grains and their antioxidant capacities

(2008) Pham Van Hung et al.   FOOD CHEMISTRY

Total phenolic compounds and antioxidant capacity of wheat graded flours by polishing method

(2008) Pham Van Hung et al.   FOOD RESEARCH INTERNATIONAL

Phenolic Acids in Wheat Varieties in the HEALTHGRAIN Diversity Screen

(2008) Li Li et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Food for thought: the role of dietary flavonoids in enhancing human memory, learning and neuro-cognitive performance

(2008) Jeremy P. E. Spencer   PROCEEDINGS OF THE NUTRITION SOCIETY

Antioxidant activity of various extracts and fractions of Chenopodium quinoa and Amaranthus spp. seeds

(2007) Robert Yawadio Nsimba et al.   FOOD CHEMISTRY